Fresh Basil Pesto
This is an easy recipe for fresh basil pesto. Made from scratch, this popular Italian condiment is packed with flavors. Easy and quick preparation! 6 minutes is all you need!
Servings: 1 cup (16 tablespoons)
Ingredients
- ⅓ cup pine nuts (40 grams)
- ¾ ounce fresh basil leaves (20 grams)
- ⅓ cup extra virgin olive oil
- 1 garlic clove , minced
- ½ cup grated Parmesan (50 grams)
- salt , to taste (optional)
- pepper , to taste (optional)
- 1 teaspoon lemon juice , optional
Prevent your screen from going dark
Instructions
- In a skillet/frying pan dry-toast the pine nuts.
- Place them in a food processor altogether with basil, olive oil, garlic and cheese. Process until combined.
- Taste it. Add salt/pepper/lemon juice, if you like.
Video
Notes
- This is a basic recipe and the ingredient amounts can be adjusted to your liking.
- Salt and pepper are completely optional as the cheese is salty enough to flavor the pesto and I usually use only a little.
- Extra virgin olive oil is the best oil to use and I highly recommend buying a bottle for this recipe. You want to achieve the best flavors. Do not substitute olive oil for vegetable oil.
- This recipe yields almost a cup of pesto which is about 16 tablespoons.
- To get a thicker consistency, add more cheese or basil.
- Pesto can be refrigerated in an air-tight container for up to 7 days.
Nutrition
Serving: 1 tbsp, Calories: 72 kcal (4%), Protein: 1 g (2%), Fat: 7 g (11%), Saturated Fat: 1 g (6%), Cholesterol: 2 mg (1%), Sodium: 48 mg (2%), Potassium: 24 mg (1%), Vitamin A: 95 IU (2%), Vitamin C: 0.4 mg, Calcium: 37 mg (4%), Iron: 0.3 mg (2%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
